A spicy fish cake recipe found on yourhomemagazine.co.uk
Preparation time: 10 minutes, plus chilling time
Cooking time: 5 minutes
Makes 16, serves 4 as a starter
You will need
450 g [1 lb] skinless fish fillets (salmon,
haddock, etc), cut into chunks
4 spring onions, finely sliced
1 red chilli, deseeded and finely chopped
2 tbsp Thai Taste red curry paste
2 tbsp fresh coriander leaves
1 tbsp Thai Taste palm sugar
1 tsp Thai Taste fish sauce
1 tbsp fresh lime juice
50 g [1,75 0z] fine green beans, finely sliced
1 tbsp Thai Taste rice bran oil, for frying
spring onions, shredded
 Place the fish, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
 Transfer to a bowl and stir in the sliced green beans.
 Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
 Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes – 1 hour to ‘firm up’.
 Heat the oil in a large frying pan and, when very hot, fry the fish cakes for about 1-2 minutes each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime.
 Garnish with spring onions.